How mixtures of molecules produce gastronomic delights will be a course of study this spring.
Chemistry Chair Dr. Linda Luck — the Julia Child of that department — will delve into chemistry’s oldest application: cooking. But instead of whipping up an impressive duck l’orange, Luck will have students look at processes like extraction, denaturation of proteins and phase changes and learn what they have to do with making food taste good.
Luck, who attended a workshop given by White House Executive Pastry Chef Bill Yosses this semester and learned his techniques for forming emulsions, foams and gels, will offer up plenty of demonstrations, showing how cooking experts exert control over chemical reactions to create gourmet meals.
Just a few of the topics to be covered:
To view more course offerings, see the online course catalog.
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